Peanut Butter Kitchen Sink Cookies | Vegan, Gluten-Free

These vegan and gluten-free peanut butter kitchen sink cookies are brimming with
all sorts of deliciousness. A soft and tender peanut butter cookie base is
stuffed with heaps of chocolate chunks, chopped white chocolate, nuts, oats, and
chewy dates to create a cookie that offers a little bit of everything (except
the kitchen sink, of course)!

Servings: 30 cookies

Author:

Prep Time
20 minutes

Cook Time
10 minutes

Total Time
30 minutes

Course:

Dessert Cookies

Cuisine:

Vegan gluten-free

Instructions

1 Preheat the oven to 350F. Line two large cookie sheets with parchment paper.
2 In a large mixing bowl, cream together the coconut sugar, peanut butter, and
vanilla on medium-high for 1 minute using a stand mixer with paddle attachment.
3 Meanwhile, in a small mixing bowl, whisk together the oat flour, rolled oats,
baking soda, and sea salt. Place the bowl next to the mixer.
4 With the mixer off, add the oat flour mixture. Then, pour the almond milk over
the oat mixture and begin beating on low. Increase speed to medium and beat for
15 seconds or until just incorporated. The dough should pull together into
large, moist mounds as it moves around the mixing bowl. If the dough is dry and
broken into small crumbles, add more almond milk, 1 tablespoon at a time, and
beat until it pulls together until large moist mounds within the mixing bowl.
5 Stir in the chocolate chunks, white chocolate, nuts, and dates.
6 Use a cookie scoop or small ice cream scoop to scoop out 1 ½ tablespoon mounds
of dough. Drop onto the lined pans, keeping about 1 ½ inches between rows. You
should have about 30 cookies. (Note: Depending on the size of your baking trays
you may need to bake in batches. That said, these cookies don't spread much
while baking, so it's entirely possible to fit 15 to a pan if your cookie sheets
are large enough. Alternatively, you can chill any unbaked dough and enjoy it by
the spoonful for a sweet cookie dough treat.)
7 Bake the cookies for 8 to 10 minutes, or until just barely turning golden brown
(these cookies don't spread much during baking so rely on time and color rather
than overall look/shape). If your oven bakes unevenly between racks, you may
need to rotate the pans at the halfway point.
8 Allow the cookies to cool completely on the pan before moving or enjoying. (If
you attempt to move them before they're completely cool, they'll crumble or
break apart.)
9 Store the cookies at room temperature in an airtight container for up to 5 days,
refrigerate for up to 2 weeks, or freeze for up to 1 month. I prefer these
cookies chilled, so I store them in the refrigerator.

Peanut Butter Kitchen Sink Cookies | Vegan, Gluten-Free

Course:

Cuisine:

🧂 Ingredients

Instructions

Welcome to RecetteBook